Preparation Time: 30 minutes
Cuisine: Indian
1 pound mushrooms
2 tablespoons poppy seeds (gasgasalu)
1 tablespoon coriander seeds
1/2 teaspoon cumin
1 teaspoon ginger paste
4 whole clove
1 stick cinnamon stick (1 inch)
1/2 teaspoon anise seed (saunf)
2 cardamom
1/4 teaspoon turmeric
1 teaspoon red chili powder
1 big onion
2 medium tomatoes
3/4 cup oil
Salt, to taste
Servings: 4
1. Wash mushrooms thoroughly. Slice into halves and keep aside.
2. Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.
3. Make into a paste ginger, garlic, onion and tomato.
4. Mix mushrooms with all of the above and red chili powder, turmeric and salt to taste.
5. In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes. Add about 1 1/2 cup water. Lower heat and let cook for 15-17 minutes.
6. Goes well with plain white rice and/or parathas.
Servings: 4
Cuisine: Indian
1 pound mushrooms
2 tablespoons poppy seeds (gasgasalu)
1 tablespoon coriander seeds
1/2 teaspoon cumin
1 teaspoon ginger paste
4 whole clove
1 stick cinnamon stick (1 inch)
1/2 teaspoon anise seed (saunf)
2 cardamom
1/4 teaspoon turmeric
1 teaspoon red chili powder
1 big onion
2 medium tomatoes
3/4 cup oil
Salt, to taste
Servings: 4
1. Wash mushrooms thoroughly. Slice into halves and keep aside.
2. Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.
3. Make into a paste ginger, garlic, onion and tomato.
4. Mix mushrooms with all of the above and red chili powder, turmeric and salt to taste.
5. In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes. Add about 1 1/2 cup water. Lower heat and let cook for 15-17 minutes.
6. Goes well with plain white rice and/or parathas.
Servings: 4
